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Korean bibimbap bowls

Discover "bibimbap", a popular Korean dish meaning mixed rice. This recipe combines plenty of veges with steak and fiery red pepper sauce. Try for a weeknight meal that will perfectly hit the spot!
Korean bibimbap bowls
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This recipe first appeared in Woman’s Day.

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Ingredients

Method

1.Rinse rice through a fine sieve until water runs clear. Place in a saucepan with coconut milk and water. Bring to a simmer on medium. Cover. Cook on low for 12 minutes until tunnels appear in rice. Set aside for 10 minutes, covered.
2.In a small bowl, combine soy, oil and garlic. Set aside.
3.Heat a frying pan on high. Cook steak for 3 minutes on one side. Add mushrooms to pan, turn steak over and cook for 1 minute. Pour in half the soy mixture and simmer for 1 minute, turning steak to coat. Remove from pan. Rest steak for 5 minutes. Thinly slice.
4.In same pan, heat half the vegetable oil on high. Stir-fry bok choy, snow peas and zucchini for 1-2 minutes until just tender. Add remaining soy mixture and simmer for 15 seconds. Transfer to a bowl and keep warm.
5.In same pan, heat remaining oil on high. Crack eggs into pan and fry for 1-2 minutes until whites are set.
6.Divide rice among four bowls. Top with veges, beef and egg. Drizzle with sauce.
  • For red pepper sauce, mix 1 tablespoon each gochujang (Korean paste), red wine vinegar and water, 2 teaspoons each caster sugar and sesame seeds, and 1 teaspoon sesame oil.
Note

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